Steamed Halibut and Scallops

• 50 Halibut Fillets (5 ounces each)
• 100 Dry Scallops
• 1 1/2 gallons Carrot – Fennel Broth (see recipe)
• 100 Potatoes, Tourne
• 3 cups Pickled Red Onions
• 6 cups Peas
• 6 cups Tomato Concasse
• Garnish: Fresh Chives, Fennel or any Micro Herb
• Carrot-Fennel Broth - For 6 quarts
• 6 oz Olive oil
• 1 cup Diced Onion
• 1 1/2 cups Diced Celery
• 3 cups Diced Fennel
• 1/2 gallon Diced Carrot
• 4 tsp Chopped Garlic
• 1 bottle Chardonnay
• 3 quarts Fish Stock
• 3 tsp Paprika
• 3 tbs Tomato Paste
• 1 tbs Hot Sauce
• 3 Bay Leafs
• Thyme, Tarragon, Salt & Pepper (to taste)

Carrot-Fennel Broth:

In a sauce pot, simmer the onion, celery, fennel, carrots and garlic for ten minutes. Add the rest of the ingredients and simmer for 45 minutes. Remove the bay leave, puree and strain. Add more stock and olive oil to achieve the proper viscosity. Adjust the seasoning and reserve.

To Serve:

While poaching the halibut and scallops, Boil the tourné potatoes in salted water. Simmer the peas in the broth. Place two potatoes in each bowl. Add the halibut and scallops. Ladle some broth around the bowl. Add the tomato concasse. Top the halibut with fennel, chives and pickled red onion.